This is a reference to the recipe for a simple, easy to prepare, yet very tasty meal, Shrimp Creole. For those not 'au fait' with some terminology, I will explain.
The term 'Creole' as understood in the Southern US is an English word derived from the Castillian-Spanish and French words 'criollo' and 'crèole' respectively. Creole people are essentially those born of either Spanish or French parentage in a Spanish or French colony. Creole people tend to try to hold on to their ancestral heritage by whatever means, and cuisine is but one facet.
Creole is also a term used in other parts of the world, and has now become the way of describing anybody born in a colony, essentially a person of such mixed heritage as makes it impossible to determine exact and original roots.
Now to the second observation.
You may notice that there is reference to a sauté pan in the recipe. A sauté pan is a shallow sided cooking pan where the sides of the pan are vertical to the base, and the base is heavy (often copper) and very flat in order that heat distribution across the base is as even as possible.
Frying pans have sloped sides such that food can be moved around in and out of the high temperature zone in the middle of the pan. The most extreme version of the frying pan is the 'Wok' used in the preparation of Oriental cuisine.
Note that in the US, the word 'skillet' is used. This has become a generic term for all of the pans mentioned.